Spice up your Autumn with this fragrant Indian vegetable and lentil soup!

Filled with cumin, turmeric, ginger, garam masala and a hint of chili add a piece of naan and you have the perfect meal.

Cook time
1 hr and 30 mins

Prep time
30 mins


Recipe provided by: Rebecca Earnshaw

  • 1 tbsp butter
  • 1 tbsp groundnut (or other neutral) oil
  • 1 1/2 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 tsp garam masala
  • 2 tsp turmeric
  • 1 tsp curry powder
  • 1 onion, finely chopped
  • 1 green chilli, de-seeded and finely chopped (leave the seeds in for extra heat)
  • 1 tbsp grated fresh ginger
  • 1 tbsp tomato paste
  • The finely grated zest of 1 lemon or lime
  • 1 large tsp of Haughton Honey
  • 3 cloves of garlic, crushed
  • 3 cups of pumpkin, chopped in to 2cm pieces
  • 1 medium kumara or sweet potato, chopped in to 2cm pieces
  • 1 large, waxy potato, peeled and chopped in to 2cm pieces
  • 1 medium carrot, peeled and chopped in to 1cm pieces
  • 1 1/3 cups of red lentils
  • 1 1/2 litres of vegetable stock
  • Sea salt and freshly ground black pepper
  • 1/3 cup of coconut cream or milk
  • 1/2 cup of natural yoghurt
  • A handful of fresh mint or coriander leaves
  • 1/2 a green chilli, sliced, for garnishing
  • 1 tbsp of dry-fried cumin seeds, for garnishing
Notes for the cook

If you have a fan-assisted oven then reduce the specified temperature in the recipe by about 15%.

1 teaspoon = 5ml

1 tablespoon = 15ml.

Some ingredients are measured in cups and some equivalents are;

150g, 6oz (1/2 cup) = 120ml, 4fl oz.

  1. Heat the oil and butter in a large heavy bottomed casserole and fry spices for 2-3 minutes until fragrant. Add the onion, chilli, ginger, tomato paste, zest and honey and fry over a medium, gentle heat for 10 minutes, adding the garlic in the last minute.
  2. Add vegetables and fry a further 2-3 minutes so that they are well coated in the spices. Add the lentils and stock and bring to the boil. Reduce the heat to a simmer and cook for an hour and fifteen minutes until the lentils and vegetables are soft. Season well with sea salt and ground black pepper. Add the coconut cream and cook a further 5 minutes.
  3. If you prefer a smooth soup you can whizz the whole lot, I prefer to take out half then give the remainder a bit of a whizz with the stick blender, then return the chunky bits to the pot. Serve garnished with a spoonful of coconut cream or yoghurt (optional), mint or coriander, chilli and cumin seeds.
  4. Pass lemon or lime wedges for guests to squeeze a little over, and naan or roti to dunk.
Join Sticky News

You can unsubscribe at any time. See our privacy policy for more info on how we use your data.